Directions

Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).

Mix in the Splenda and spice.

Mix egg replacer well with the water, add.

Stir whole mixture, pour into crust.

Bake at 400 degrees for 10 minutes.

Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.

The cheese is what “binds.” Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn’t bake at such high temps for so long, because you’re not waiting for sugar to melt, egg yolks to cook – and you’ve already heated your ingredients.

Reviews

Most Helpful

This receipe sounds great, I have not given it a try as of yet thats why I'm only giving 4 stars, but it does sound wonderful, as I'm a Diabetic, will let you know how it turned out, but wanted to thank you right now for sharing your receipe. I just love pumkin!!!

I made this for myself and was pleasantly surprised at how sweet and delicious it was! I don't have access to fat-free cheese in New Zealand, but substituted the lowest fat I could find. Thanks for sharing! I've bookmarked all your recipes.